Ingredients

1-2 tablespoons chilli paste (you can also buy this in pre-made hot and sour soup)

20 muchrooms, cut

*2-3 chicken breasts or 15 prawns

2 fresh thai chillies, craked or sliced (remove seeds to reduce heat)

1-1.5 cans of coconut milk

Coriander for garnish

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Preparation

1. In a large pot put the stock, galangal, lime leaves and lemon grass. Boild for 10 minutes, or 20 if using regualar stock.
2. Turn to low and add the juice, chilli paste and fish sauce. Let simmer for a few minutes and make sure to stir the chilli past!
3. At the mushrooms and meat. Let them cook fully. Try not to over cook if you are cooking shrimp.
4. Add the coconut milk and stir (make sure to shake can before use to mix). Cook on low for a few minutes, make sure not to cook to high so that the coconut milk doesn't curdal.
5. Add the chillies (warn guest not to eat as they are HOT). Then serve. If you want you can add coriander.
6. TA-DA